{"id":2344,"date":"2025-03-18T10:22:00","date_gmt":"2025-03-18T09:22:00","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2344"},"modified":"2025-03-18T13:09:32","modified_gmt":"2025-03-18T12:09:32","slug":"spinatsalat-campagnard","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/spinatsalat-campagnard\/","title":{"rendered":"Spinatsalat \u201eCampagnarde\u201c"},"content":{"rendered":"<p><em>Homenaje a Alfonso Valledor &#8211; La Cave du Valais, Belgrano R, Buenos Aires 1983-1991<\/em><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/ensalada_campagnarde.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2371\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/ensalada_campagnarde-578x394.jpg\" alt=\"ensalada_campagnarde\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>Vielleicht geht es Ihnen ja auch so:\u00a0Ich kann mir sch\u00f6nere K\u00fcchenarbeiten vorstellen, als meine H\u00e4nde in ein Sp\u00fclbecken\u00a0voller\u00a0Eiswasser zu tauchen, um Unmengen von sandigen Spinatbl\u00e4ttern zu waschen. Dabei fallen mir sofort unz\u00e4hlige Argumente ein, warum tiefgek\u00fchlter Blattspinat viel praktischer ist. Aber leider l\u00e4sst sich\u00a0dieses Rezept nicht mit der bequemen Alternative\u00a0aus dem Tiefk\u00fchlregal zubereiten. Au\u00dferdem ist M\u00e4rz und auf dem Wochenmarkt findet man die ersten zarten Bl\u00e4tter Freilandspinat. Einfach unwiderstehlich! Da wird es Zeit f\u00fcr einen richtigen Augen- und Gaumenschmaus: Ein rustikaler Spinatsalat mit Speck und pochiertem Ei &#8211; cremig bis zur Perfektion.<\/p>\n<p><!--more--><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1908\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\" alt=\"trenner-seitentrenner\" width=\"578\" height=\"140\" \/><\/a><\/p>\n<p><strong>REZEPT SPINATSALAT CAMPAGNARDE<\/strong>\u00a0(f\u00fcr ca. 4 Personen)<\/p>\n<ul>\n<li>500 g\u00a0Freilandspinat\u00a0(Gewicht vor dem Waschen und Putzen)<\/li>\n<li>100 g gew\u00fcrfelten Speck oder Schinkenw\u00fcrfel<\/li>\n<li>4 gro\u00dfe Bio-Eier<\/li>\n<li>1 EL Butter<\/li>\n<li>4 EL mildes oder mittelfruchtiges Oliven\u00f6l nativ extra<\/li>\n<li>2 EL Aceto Balsamico oder Himbeeressig<\/li>\n<li>\u00bd TL Zitrone<\/li>\n<li>1 EL Weinessig<\/li>\n<li>Fleur de Sel\u00a0und grob gemahlener, schwarzer Pfeffer<\/li>\n<li>1 Handvoll Pinienkerne<\/li>\n<li>warmes Baguette, rustikales Wei\u00dfbrot oder Fladenbrot<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2351\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard2-578x394.jpg\" alt=\"campagnard2\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 1:<\/strong>\u00a0Die Spinatbl\u00e4tter in eiskaltem Wasser waschen. Putzen, braune Bl\u00e4tter aussortieren, mit der Salatschleuder trocknen und in ca. 5 mm breite Streifen schneiden. Bei jungem Freilandspinat im Fr\u00fchjahr kann man die Stiele dranlassen, bei gr\u00f6beren und dunkleren Spinatbl\u00e4ttern sollte man die dickeren Stiele entfernen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard5.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2358\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard5-578x394.jpg\" alt=\"campagnard5\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard3.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2355\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard3-578x394.jpg\" alt=\"campagnard3\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 2<\/strong>: Das\u00a0Oliven\u00f6l und dem Aceto \/ Himbeeressig, eine, Spritzer Zitronensaft sowie eine Prise Salz in einen Sch\u00fcttelbecher geben oder in einer Schale mit dem Schneebesen zu einer Vinaigrette schlagen. Das \u00d6l-Essig Verh\u00e4ltnis betr\u00e4gt 2:1. \u00a0Senf oder gehackte Schalotten sind bei diesem\u00a0Spinatsalat (auch:\u00a0Rucola oder L\u00f6wenzahn) nicht n\u00f6tig. Die Fruchtigkeit des Essigs, die S\u00e4migkeit des \u00d6ls und das pochierte Ei sorgen f\u00fcr gen\u00fcgend Aroma.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard4.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2356\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard4-578x394.jpg\" alt=\"campagnard4\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/vinaigrette-detail2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2366\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/vinaigrette-detail2-578x394.jpg\" alt=\"vinaigrette-detail2\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 3: <\/strong>Die Speckw\u00fcrfel mit der Butter in einer Pfanne knusprig r\u00f6sten, in einem Sieb abgie\u00dfen und auf K\u00fcchenkrepp trockentupfen. Warm stellen.\u00a0Die Pinienkerne in einer Pfanne leicht erhitzen und darauf achten, dass sie nicht br\u00e4unen. Zusammen mit dem Speck warmstellen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard6.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2359\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard6-578x394.jpg\" alt=\"campagnard6\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 4<\/strong>: In einem flachen Kochtopf Wasser mit 1 EL Weinessig \u00a0zum Kochen bringen, die Eier aufschlagen und wachsweich pochieren. Wasser abgie\u00dfen und beiseite stellen<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/pochiertesei.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2357\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/pochiertesei-578x394.jpg\" alt=\"pochiertesei\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 5<\/strong>:\u00a0Zum Anrichten den Spinat\u00a0auf vier Tellern verteilen (mit Hilfe eines \u201eDressier- oder Edelstahlrings bringen sie das geschnittenen Bl\u00e4tter\u00a0kinderleicht perfekt in Form), die Pinienkerne und Speckw\u00fcrfel dar\u00fcbergeben, mit der\u00a0Vinaigrette \u00fcbergie\u00dfen und zum Schluss das pochierte Ei aufsetzen. Salzen und Pfeffern und mit warmem Brot servieren.<\/p>\n<p>Ihre G\u00e4ste und Freunde werden begeistert sein und Sie werden es nicht bedauern, Ihr H\u00e4nde in ein Sp\u00fclbecken voller Eiswasser getaucht\u00a0zu haben ;-)<\/p>\n<p><em>Tipp: Besonders gut schmeckt der Salat, wenn er schnell serviert wird, solange das Ei, die Speckw\u00fcrfel und die Pinienkerne noch warm sind. Das Aroma des w\u00fcrzigen Spinats mit der Fruchtigkeit des Dressings verbunden mit der Cremigkeit des Eigelbs sind ein sensorisches Erlebnis! Die letzten Arbeitsschritte m\u00fcssen also gut abgestimmt werden und verlangen ein pr\u00e4zises Timing.<\/em><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard7.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2360\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/campagnard7-578x394.jpg\" alt=\"campagnard7\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><em>Weinempfehlung:<\/em>\u00a0Zum Spinatsalat passt\u00a0Barbera, Shiraz oder einen staubtrockenen Ros\u00e9 aus S\u00fcdfrankreich besonders gut. Als Wei\u00dfwein empfehle ich Riesling oder Silvaner aus dem Elsass oder einen Pouilly Fum\u00e9 von der Loire.\u00a0\u2192\u00a0<a href=\"http:\/\/www.welcherweinzu.de\/welcher_wein_zu_dunklem_fleisch_rind_lamm.htm\" target=\"_blank\" rel=\"noopener\">weitere Weinempfehlungen&#8230;<\/a><\/p>\n<p><strong>Gutes Gelingen und einen ebenso guten Appetit!<\/strong><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1908\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\" alt=\"trenner-seitentrenner\" width=\"578\" height=\"140\" \/><\/a><\/p>\n<p><strong>Welche Erfahrungen haben Sie mit Spinatsalat\u00a0gemacht? Kennen Sie eine Rezeptvariation? Ich freue mich auf Ihre Erg\u00e4nzungen in den Kommentaren.<\/strong><\/p>\n<p>Leser, die dieses Rezept heruntergeladen haben, interessierten sich auch f\u00fcr die folgenden Artikel:<\/p>\n<p>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/trouchia\/\" target=\"_blank\" rel=\"noopener\">Quiche mit Mangold \/ Trouchia<\/a><br \/>\n\u2192\u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/category\/salate\/\" target=\"_blank\" rel=\"noopener\">Salate<\/a><br \/>\n\u2192\u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/rhabarber-bowle\/\" target=\"_blank\" rel=\"noopener\">Rhabarber-Bowle<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Homenaje a Alfonso Valledor &#8211; La Cave du Valais, Belgrano R, Buenos Aires 1983-1991 Vielleicht<\/p>","protected":false},"author":1,"featured_media":4199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,95],"tags":[165,194,423,460,461],"class_list":["post-2344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salate","category-vegetarisch","tag-campagnarde","tag-ensalada-campagnarde","tag-salat-mit-spinat","tag-spinatsalat","tag-spinatsalat-campagnard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spinatsalat \u201eCampagnarde\u201c - Culture Food Blog - Familie, Freunde &amp; 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